This Ramen Noodle Salad Recipe is crisp, crunchy, and completely irresistible with toasted ramen, fresh cabbage, almonds, and a delicious sesame dressing.
author’s notes
My Love for Ramen Runs Deep
If you’ve followed me for long, you know I love ramen noodles. Yes, the cheap, shelf-stable packs from the grocery store. I ate them all the time growing up, so they’re definitely nostalgic, but I still think they’re just straight-up delicious.
I love adding them to more protein- and veggie-packed meals like my beef and broccoli ramen (a reader favorite) or this easy chicken ramen. My kids are especially obsessed with the pork ramen stir fry.
So when I was brainstorming some fun salad ideas the other day, I was shocked to realize I’d never shared a ramen noodle salad. This is one I grew up eating at potlucks and parties, and it was always piled high on my plate.
I can’t believe it took me this long to share my version, but here it is, my perfect ramen noodle salad recipe. And wow, it is seriously good. The kind of salad I keep going back for and one all my kids will happily eat, which is saying a lot.
I hope you get a chance to try it soon!
Ingredients In This Ramen Noodle Salad Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Ramen noodles & almonds | Break noodles small and toast with almonds for the best crunch in every bite. |
| Green cabbage & red cabbage | Slice as thin as possible for the best texture. Make sure the cabbage is fully dry before adding to the salad. |
| Carrots & green onions | I like to grate my own carrots for the best flavor, but pre-shredded carrots save time. Slice onions thin for even flavor. |
| Vinegar, soy sauce & sugar | Adjust to taste based on your preference. |
| Oils (olive oil & sesame oil) | Use extra-virgin olive oil and toasted sesame oil for the best flavor. |
How To Make My Ramen Noodle Salad Recipe
- Toast: Break noodles, bake with almonds until golden, and cool.
- Shake dressing: Add everything to a jar and shake until smooth.
- Prep veggies: Thinly slice cabbage and add to a bowl with carrots and green onions.
- Toss: Pour dressing over and toss to coat.
- Finish: Add noodles and almonds just before serving; toss and serve.
Variations
Make This Salad Your Own!
This ramen noodle salad recipe is very adaptable. Here are some ideas to make it your own:
- Swap the nuts: Use cashews, peanuts, or sunflower seeds instead of almonds
- Add crunch: Mix in snap peas, bell peppers, or cucumbers for extra texture
- Go sweeter: Add mandarin oranges or a handful of dried cranberries
- Add herbs: Toss in cilantro or mint for extra freshness
- Add sesame seeds: Sprinkle on top for extra crunch and flavor
Chelsea’s Notes
Add Some Protein!
Turn it into a full meal by topping with grilled chicken, baked chicken, steak, shrimp, edamame, or tofu right before serving.
Storage
Best enjoyed right after assembling and dressing. To store, keep the noodles, salad, and dressing separate, then combine just before eating.
Mains That Pair Nicely
This salad goes with just about anything. It has Asian-inspired flavors, but I serve it with everything from burgers to grilled steak. It’s perfect for summer cookouts and BBQs, and just as good alongside your favorite Asian dishes.
Ramen Noodle Salad Recipe
Video
Equipment
Ingredients
- 2 (3-ounce) packets ramen noodles
- 1/2 cup slivered almonds
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1-1/2 cups shredded carrots
- 1/2 cup thinly sliced green onions
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce regular, not lite
- 1/4 cup white vinegar or rice wine vinegar
- 2 tablespoons granulated sugar
- 1/4 cup + 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F. Break ramen noodles into small pieces and place on a sheet pan. Bake 10 minutes, then remove and stir. Add almonds and bake another 5-7 minutes or until lightly toasted. Remove and let cool.
- Dressing: Add all dressing ingredients to a jar. Shake well until sugar fully dissolves.
- Thinly slice both cabbages, using mostly the leafy part and avoiding the thick core. Add to a large bowl with carrots and green onions.
- Pour dressing over the salad and toss well to coat.
- Add cooled noodles and almonds right before serving. Toss gently and serve immediately so they stay crisp.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
